Basic Potato Yeast Bread in the Food Processor

This is a good, basic loaf for sandwiches, toasting, etc.  It takes less than 2 hours from start to finish, most of it waiting time.  Your family will like it.  If you prefer to make your bread in the mixer, or 2 loaves at a time, click here.

Potato Bread

1 Cup water
1/3 Cup Whole Milk -- (or use water and 1/2 oz skim milk powder)
1 pound bread flour -- (can use 1/2 cup whole wheat flour substitute) (about 3 1/2 cups)
1 3/4 tablespoons Butter -- (or salad oil)
1 1/2 tablespoons sugar
2 teaspoons salt
3/4 ounce potato flakes -- (1/4cup)
2 teaspoons Instant Yeast (1 package)
1 tablespoon wheat bran -- optional
1 tablespoon wheat germ -- optional
Heat water to 120-125 degrees in microwave, about 34-60 seconds. Add other ingredients to processor, fitted with a plastic dough blade. Add water, heated to 120-125 degrees, slowly through feed tube. Mix for 1 minute after dough forms a ball. Let rest 10 minutes, right in processor bowl in warm place.
Shape into a loaf, about 1# 13 oz. Let rise in sprayed or greased 8 1/2 x 4 1/2" pan 20-30 minutes, (until dough is 1" over the rim of the pan) while preheating oven to 400 °.  Bake 28 minutes.
Cost: fall 2010 - $1.22 per loaf
Per Slice: 126 Calories; 2g Fat (14.0% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 284mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
**Spray your hands and board with cooking spray instead of flour when shaping the loaf to keep a lighter loaf of bread.